Preparation
- Soften the diced onion in a little of the oil until translucent, then let it cool. Knead it thoroughly with the mince, breadcrumbs, parsley, garlic, egg, cream, allspice, salt and pepper into an even mixture and leave to rest for about 30 minutes.
- Preheat the oven to 220 °C. Shape the mixture into walnut-sized balls, set them on a rack brushed with the remaining oil over a baking tray and bake for 15 minutes, until golden brown.
- Boil the peeled potatoes in salted water until tender, drain, add the butter and milk and mash; season with salt and nutmeg.
- For the sauce, melt the butter in a pan over medium heat and let it brown lightly, stir in the flour and cook for about 1 minute, stirring.
- Pour in the stock and stir until the sauce thickens. Add the allspice, nutmeg, soy sauce, lingonberries, salt, pepper and the cream and simmer gently for 5 minutes.
- Add the baked meatballs to the sauce, turn them to coat and let them steep briefly; serve with the mash and extra lingonberries if you like.
Drink with it
Pale lager · excellent match
Pale lager, not too bitter
Soft malt sweetness supports the allspice and nutmeg, and the carbonation lifts the cream in the sauce.
Pils or Helles: What's the Difference?Red wine · excellent match
Light Spätburgunder (Pinot Noir) or Beaujolais, served cool
Red fruit and fine acidity echo the lingonberries and carry the cream, without tannin clashing with the spices.
Which wine pairs with food? A simple approach to choosingDark beer · good match
Dark lager or Schwarzbier
Light roasted notes meet the browned butter and the roasted flavours of the meatballs.
Which beer goes with food? More than just pils with barbecueWhite wine · good match
Weißburgunder (Pinot Blanc) or dry Riesling
The acidity cuts through the cream sauce, while the fruit picks up the lingonberries.